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Poll ended at 31 Oct 2014, 07:59

ShadowCat -- Granddad's "vlaai"
nollaig -- Lazy Buns
Total votes: 11

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OBOD Ovate
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Postby Earthwoman » 23 Sep 2014, 00:26

Notice: Please use the poll to cast vote(s) for your favorite recipes. You cannot select more than one. ONLY those votes submitted to the poll will be tallied. Votes submitted as posts below will not be counted.

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OBOD Ovate
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Postby ShadowCat » 13 Oct 2014, 09:07

Granddad's "vlaai"

Samhuinn is a special time of the year, and I feel like honoring it by sharing with you my adaptation of my granddad's local specialty, Limburgse Vlaai. Since my grandfather died around my first birthday, I never knew him personally. What I have inherited from him is his love for cooking and his love for nature. When my grandmother died a few years back I took his fieldguides and cookbooks home with me. In one fieldguide I found a dried fourleafclover, like a little gift through time and space. But this handwriting, in the margin of his cookbooks, is my favorite. He loved cooking so much that both he and grandma had each a fully equiped kitchen of their own in their home.
Scan-10030713281a kopie.jpg
grandpa's recipe
Scan-10030713281a kopie.jpg (185.84 KiB) Viewed 4315 times
This recipe is an adaptation of a local delicacy: a breadlike dough filled with fresh fruits. Since granddad always thought big, he made 10 (serving 10 each) at a time. I'll scale the recipe down and add a seasonal appropriate fruitfilling. At Allerheiligen, the catholic nephew of Samhuinn, as well as on funerals there is a special filling for the vlaai: "zwarte proeme", black prunes.

We start with this filling:
Soak 350 grams of dried prunes (stones removed) for 24 hours in just enough water with a good dash of brandy.
Heat them gently and stew until soft.
Drain the prunes of any excess liquid and use a handheld blender or another device to puree the prunes.
Add sugar to taste (remember that the dough won't be very sweet)
Add a pinch of vanilla, cinnamon, nutmeg to taste.
The paste should be thick and spreadable, but not runny.

One "Limburgse vlaai" (serves 10, never more, that is frowned upon)
200 gram white soft flour
10 grams fresh yeast (or dried yeast according to package)
40 grams butter, melted, cooled
25 grams sugar
100 ml full cream milk, lukewarm
1 egg, whisked
pinch of salt

Sift flour, add sugar and salt and mix in a bowl.
Make a dent in the top, crumbling in the fresh yeast.
Slowly add most of the milk and start mixing it with your fingers, slowly incorporating more flour until the mixture is well mixed and a bit crumbly. Add butter and most of the whisked egg and knead again. You are looking for a soft, formable, rollable breaddough. If it's to soft and sticky, add more flour, if it's to dry, add the rest of the milk.
Knead, knead, knead...
Form a ball, cover the bowl with a moist teatowel (not touching the dough) and let it rise.
Use the time to rest, take the time to look out of the window or go for a autumnal walk.
When you get back, roll out the dough in a circle about 30 cm and fill a 28 cm round pieform, vlaaivorm or springform with it. The dough should be around 5-7 mm thick and stand up about 2 cm around the edge. You may have some dough left, safe that for later.
Cover and let rise again for about 30 minutes.
Preheat the oven at 200 celcius, placing the rack in the middle of the oven.
pricking the bottom with a fork, filling with the fruitpuree,
If you have any dough left, roll it out thin and cut our shapes to decorate the blackness of the pie with.
A simple latticework is traditional.
Brush edges and dough-decorations with remaining egg
Baking for about 25 minutes or until dough is golden.

Let it cool until almost cold, take it out of the form about 20 minutes after baking so that the dough doesn't get mushy.
It's best eaten fresh but will keep for days.
photo from
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the whisper of the wind through the leaves
the songs of one's heart
the callings of the universe

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OBOD Ovate
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Postby Earthwoman » 23 Oct 2014, 08:12

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